New York Strip Steak with Puttanesca Butter
I’m not a huge steak person in all honesty, but every now and then the mood strikes. When it does, this is one of my go-tos. There was a moment when I tried keeping a portable grill outside my apartment, but it was a nightmare to keep clean, so I ditched it and do all of my grilling indoors. Get yourself a cast-iron grill pan, which when taken care of, will last a lifetime. I’m not going to lie, cleaning the grill pan can be a bitch, but it’s worth it!
New York Strip Steak with Puttanesca Butter
Ingredients
FOR THE “PUTTANESCA” COMPOUND BUTTER:
- 8 ounces European-style salted butter, room temperature
- 1 ½ teaspoons tomato paste
- 1 ½ teaspoons finely chopped fresh parsley
- 1 teaspoon capers in brine, drained, finely chopped
- ¼ teaspoon anchovy paste
FOR THE STEAKS:
- 4 New York strip steaks, ¾” thick
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
Instructions
- MAKE THE COMPOUND BUTTER. In a small bowl, stir the butter, tomato paste, parsley, capers, and anchovy paste with a small rubber spatula until well combined.
- Place the butter onto a piece of parchment paper and form into a log, using the paper to manipulate the butter.
- Twist the ends of the paper to seal.
- Wrap the parchment roll in plastic wrap and refrigerate for at least 30 minutes; slice with a warm knife, to serve.
- MAKE THE STEAKS. Remove the steaks from the refrigerator 30 minutes before cooking.
- Pat both sides of the steaks with paper towels to remove any moisture.
- Generously season both sides of the steaks with salt and pepper.
- Meanwhile, preheat a large cast-iron grill pan over high heat.
- Lightly brush both sides of the steak with the olive oil.
- Place 2 of the steaks onto the grill pan.
- Cook for 1 ½ minutes, then rotate the steak 90 degrees and cook an additional 1 ½ minutes, to create a crosshatch.
- Flip the steak. Cook for 1 ½ – 2 minutes more.
- Transfer the steaks to a cutting board, cover with foil and rest for 5 minutes.
- Let the pan reheat for a few minutes; repeat with the remaining steaks.
- To serve, top with a generous slice (or two!) of Puttanesca Butter.
Notes
I like my steak more on the well-done side – DON’T JUDGE ME!!! – so I like a thinner cut of meat. The cooking time provided for this thickness will result in a medium-rare to medium cooked steak. Feel free to use thicker cuts, but you’ll obviously need to adjust the cooking time.
If you can’t find anchovy paste, sprinkle a little salt over an anchovy filet and, using the back of a chef knife, scrape it into a paste. This will make more than you need, so you’ll need to use a measuring spoon.
“Puttanesca” Butter should be made in advance to let the flavors develop. It will hold in the refrigerator for up to 5 days, and can be frozen for up to a month.
“Puttanesca” Butter should be made in advance to let the flavors develop. It will hold in the refrigerator for up to 5 days, and can be frozen for up to a month.
